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Quiche Lorraine with Bacon and Gruyère

Quiche Lorraine with Bacon and Gruyère
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Quiche Lorraine with Bacon and Gruyère is a classic French quiche featuring a flaky, buttery crust filled with a rich custard, smoky bacon, and nutty Gruyère cheese. This versatile dish is perfect for brunch, lunch, or a comforting dinner, offering a timeless flavor combination that’s both simple to make and sure to impress.

Ingredients

Scale

Pie Crust

  • 1 pre-made or homemade 9-inch pie crust

Bacon

  • 6–8 strips of bacon

Cheese

  • 1 to 1.5 cups grated Gruyère cheese

Custard Filling

  • 3 whole eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Prepare the Pie Crust: Roll out your pie crust into a 9-inch tart pan or pie dish. Press the dough firmly along the edges and poke the bottom a few times with a fork to prevent bubbling. Chill it in the fridge for 15 minutes to help it maintain its shape during baking.
  2. Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes. Remove the weights and bake for an additional 5 minutes until the crust is just set and lightly golden. This step prevents sogginess when adding the custard.
  3. Cook the Bacon: While the crust is baking, cook 6-8 strips of bacon over medium heat until crisp. Drain on paper towels, then chop into bite-sized pieces. The smoky saltiness enhances the quiche’s flavor.
  4. Grate the Gruyère Cheese: Grate about 1 to 1.5 cups of Gruyère cheese. This nutty, meltable cheese will enrich the custard filling and add depth to the dish.
  5. Make the Custard Filling: In a large mixing bowl, whisk together 3 whole eggs, 1 cup heavy cream, 1/2 cup milk, salt, pepper, and a pinch of nutmeg if using. Whisk until the mixture is smooth and fully combined to achieve a silky custard texture.
  6. Assemble the Quiche: Evenly spread the cooked bacon over the blind-baked crust, then sprinkle the grated Gruyère cheese on top. Carefully pour the egg and cream custard mixture over the fillings, making sure not to overflow the pan.
  7. Bake to Perfection: Bake the quiche at 350°F (175°C) for 30-35 minutes. The custard should be set but still slightly jiggly in the center, and the top should turn lightly golden with a creamy filling.
  8. Cool Before Serving: Allow the quiche to rest for 10-15 minutes before slicing. This resting time helps firm the filling and allows the flavors to meld beautifully.

Notes

  • Use cold eggs and dairy to create a smooth custard and prevent toughness.
  • Do not overfill the crust to avoid spillover and ensure even baking.
  • Pre-cook bacon and any veggies to prevent excess moisture and a soggy crust.
  • Blind baking the crust is essential for a crisp, sturdy base.
  • Let the quiche rest after baking to stabilize the filling and enhance flavor development.

Nutrition

Keywords: Quiche Lorraine, Bacon quiche, Gruyère quiche, French quiche, brunch recipe, savory pie, custard quiche

Find it online: https://lillysplate.com/quiche-lorraine-with-bacon-and-gruyre/